Sugar free shortbread birds

We’ve been playing farms a lot recently. Arthur is fascinated by tractors and loves the whole set up of hens in their little house and lambs in their field…hours of entertainment. Sadie also has a growing love of wheels and machines…likely because she is surrounded by Arthur’s vast collection and wants desperately to join in his fun and chew his tractors. We have a bit of a creation versus destruction battle at the moment. However one thing both my little monkeys can definitely enjoy together is sampling my baking. Today we made little birdy biscuits in honour of Spring and farms and all things joyful. They are naturally sweetened with honey and coconut and as our bird cookie cutter is pretty big they kept my little helpers quiet for a good while munching through them.

Sugar free shortbread birds  



  • 130g plain white flour
  • 75g coconut oil
  • 3 tbsp honey
  • 3 tbsp desiccated coconut 
  • 1/4 tsp vanilla extract


Preheat the oven to 180/gas 4 and line a baking tray with grease proof paper. 

Sift the flour into a mixing bowl and stir through the desiccated coconut. 

Melt the coconut oil and honey in a pan over a low heat then pour into the dry ingredients. Add the vanilla and mix into a ball. 

Chill in the fridge for 10-15 minutes. 

Roll out on a floured surface and use a cookie cutter to make 5 or 6 birds. (You might get more or less depending how big your cutter is)

Place on the baking tray and cook for 12 minutes. Take them out and cool on a wire rack. 

Enjoy with a handful of raspberries and a side of tractor. 



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